Just curious if anyone is a cook, manager, owner, even just a server, after all they keep the place open.

I'm developing a few concepts now and am curious about any experiences people have had in opening a place, things they wish they had, or pitfalls to be aware of.

Anyone?

Seems like nobody wants to contribute to your interesting thread, which is a shame because I expected some really insightful and interesting responses.

I´m not in the restaurant business but I think in some parallel universe, I would have become a very happy and successful chef and restaurant manager.
If I were you I´d check out a few episodes from Gordon Ramsey, especially the British version of his show ( the American one was cool, too, but I think the whole concept was a tad different, wasn´t it?). Also watch a bit of Andrew Zimmern and Anthony Bourdain just to see how other people operate and to get a glimpse of what is out there in this world, in different countries and cultures.

What exactly are you planning?
Maybe I should quit my job and come over and start a business with you. I can cook!

I worked part time in a coffee shop for about 6 months where I was everything from a barista to a dishwasher to a bartender (we also served beer and wine) to a chef to cleaning crew. I even dealt with customer complaints when the owner wasn't there (not in any official capacity, only cause other workers would refer to me for help cause that's just the kinda gal I am).
I remember thinking the owner could have used my help in learning how to organize and to manage his schedule and accounting stuff. But since this was my no-stress, extra-money, "fun" job, I didn't bother butting in.

I will say - make sure you have comprehensive training for your employees. When I worked there everyone just kinda did their own thing as far as cooking and even making the coffee which leads to a very inconsistent experience for regular customers. When I'd ask anyone how to make something when I was starting they'd be all, "well I do it this way, but so and so makes it that way". Frustrating.

I've never worked at or owned a restaraunt...but I eat at them quite frequently...

I would imagine if you combine consistently good food with even better service, then the rest would fall into place...

I am not anymore but worked in restaurants most of my young life, as a cook, pizza cook, prep cook, fry cook, salad slut (lol that was a cute pet name) counter help, and bartender. It is HARD work. weekends, holidays, vacations...always working.
I've thought about owning my own pizza place, restaurant or bar many times. Right now I'd LOVE to own a bar with only light fare. but start up costs are where I'm stuck at too.....how on earth to get the start up money you need. investors, angel investors (local people you know basically) loans.....Ugh!
The one thing I think most places do wrong is the menu is too large, it requires too much prep and results in alot of waste. Work on a solid menu foundation and throw in limited specials for variety.

My in-laws owned a country inn that had a full-service restaurant. Man, it was hard work. But I think part of the problem was that locals wouldn't eat there because they were not used to going out to dinner.

So most of the clientel was the hotel guests, and we only had 9 rooms.

The bar did good, though.

But wow, restaurant work is really hard. You've got to love it. Good luck!

Co-sign with what Shorty said....a huge menue is always suspect since it means that you either have a huge freezer with pre-prepared meals that you simply thaw in the microwave oven OR you use a ton of fresh ingredients and have too much waste. Focus on a handful of VERY good meals instead of 20 or 40 meals.
And I agree with Carrie...consistency is key. Not only in quality but also in taste...from the coffee to the meals that your customers are used to, the taste should not vary too often, meaning that you should make sure that something I eat or drink at your place tastes pretty much the same when I visit that place again. That , I think, is one of the major differences between a hobby cook and a professional restaurant chef....consistency and speed and planning.

It´s a tough job, regardless of what exactly you do there....from finances to buying ingredients to training your personell, having a restaurant is no joke.


As I sugggested above, make sure to watch a few episodes of Gordon Ramsey.

Good suggestions.

I was a cook / manager for 10 years on and off, so it's not a case of "Everyone says I make good chili, I should own a restaurant".

I love Gordan Ramsay's shows on the BBC. On FOX in the US they have turned him into a clown. He preaches the conservative menu and I totally agree. I also agree with fresh, local ingredients whenever possible.

This whole discussion stemmed from the opportunity I had to buy a sushi/hibachi place. After I examined the numbers, I didn't think it was worth what they were asking. Now, I see the market for that fare here is large enough that I could develop a concept along those lines, but improve upon it.

I think I can let the hibachi market reside where it is now without worrying about the upkeep and insurance that comes with that fare. However I think Sushi along with a small fine dining establishment is perfect for the location I am examining.

Mars23 said:

Good Luck!

My man is a chef and my in-laws used to own and rule several restaurants.

I suggest (if you can) doing cash basis accounting and record keeping youself instead of hiring someone just for this purpose.

So Mars, did you decide to do the restaurant?

Efan said:

We're running demographics on potential sites right now. Nothing solid decided yet. It's gotta be right before I decide to go.

Have you ever heard of my friend Abbe Diaz? These sites might give you some... insight.

http://www.abbe-diaz.com/PXthisToo/

http://pxthis.invisionzone.com/